Recipes from executive chef and co-owner Tim Kartiganer of Mars, Austin.
1/2 cup fresh ginger, sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)